Puttanesca pasta

Heat the oil in a saucepan and gently fry the onions for 5 minutes until lightly browned, adding the garlic for the last couple of minutes. Stir in the tomatoes and tomato purée and heat until simmering.

Roughly chop the anchovies, reserving the oil, and add both to the pan with the olives. Cook gently for 20 minutes until the sauce is thick and pulpy. Season.

Cook the pasta according to pack instructions. Reserve a cup of cooking water, then drain. Return the pasta to the pan and add the puttanesca sauce with a splash of the reserved water. Tear most of the basil into the pan, then stir well. Divide between 4 shallow bowls and serve, scattered with the remaining basil and some parmesan, if liked.